Reasons To Make Sushi Yourself
Sushi lovers are often awed at the skill and art it takes to create sushi at restaurants, enjoying the presentation and simple balances of flavors. What many do not realize is that it isn’t that hard to make yourself, and the process can be fun!
The biggest reason to make sushi at home is that it is cheaper than going out to a restaurant. It is possible to get sushi kits, or simply buy large fillets and pieces of sushi grade fish for sashimi or for in your rolls. For absolute beginners, you can always stick to sashimi which is the simplest way to enjoy the fish. Sushi kits can be a great choice for beginners as well, as they come with all the ingredients that are the base of sushi making (often at a discount) and to which you add your favorite sushi grade fish. Making sushi at home allows you to be as adventurous as your imagination allows. You can make any strange combination of ingredients into a signature roll. Choose a name for your creation and enjoy! Making sushi is a complex blending of flavors and tastes, and through experimenting on your own you can find the best rolls for your palate.
Having the means to make sushi at home is not just a less expensive way of enjoying a delicious meal, it is highly nutritious. Most sushi is packed full of nutrients without excessive fats and calories, including omega-3 fatty acids in many of the fishes. To the beginner, sushi making is a complex process that looks finicky and difficult. Once you have mastered the basics, entertaining your friends with homemade sushi is a great way to impress, especially if your guests have never tried their hand at making sushi themselves. Sure, making sushi can be tough. But while your first few attempts may be slightly embarrassing, as long as you have delicious ingredients it will be tasty no matter how sloppy the rolls look. Like anything, practice makes perfect when making sushi at home. So practice away!
I have always been fascinated by the creation and culture of different foods, particularly sushi and sashimi in the modern era of Japanese cuisine. I am a classically trained chef and sushi connoisseur, also having operated a food service company and enjoy investigating and experimenting with food around the world.